Chocolate Pudding Pie with Salted Peanut Crust

Ingredients

• 1.5 ounces bittersweet chocolate finely chopped
• 2 tablespoons cornstarch 
• 2.5 oz graham cracker crumbs finely ( ground in a food processor)
• 2 tablespoons roasted peanuts salted
• 0.1 teaspoon salt 
• 3 ounces bittersweet chocolate finely chopped
• 2 tablespoons sugar 
• 2.3 oz sugar 
• 1 oz roasted peanuts salted with a rolling pin) crushed finely
• 2 oz butter unsalted melted
• 1 oz cocoa powder unsweetened
• 1 teaspoon vanilla extract pure
• 10 servings whipped cream 
• 1.8 cups milk whole

Equipment

• sauce pan
• oven
• whisk
• mixing bowl
• wooden spoon
• spatula
• pastry brush

Directions

1. Position rack in lower third of the oven; preheat to 350F.
2. To make the crust: Blend peanuts, sugar, graham cracker crumbs, and butter in mixing bowl until moistened.
3. Spread in a 9-inch pie plate, using the bottom of a glass to press evenly over the bottom and up the sides.
4. Bake until crust begins to set and colors slightly (12-14 minutes). If it puffs up while baking, press gently with the back of a fork.
5. Remove from oven, sprinkle chopped chocolate over bottom, and let soften for 1-2 minutes. With a pastry brush or back of a spoon, spread chocolate evenly all over. Cool, then chill until chocolate sets (about 30 minutes).
6. Whisk sugar, cocoa, cornstarch, and salt in a heavy medium saucepan.
7. Add 3 TBSP of milk; whisk into a smooth paste.
8. Whisk in remaining milk. Cook over medium heat, stirring constantly with a wooden spoon or spatula, scraping sides, until it thickens and bubbles at edges (about 5-8 minutes). Continue to cook and stir for 1 minute; add chocolate and stir briskly until melted and pudding is smooth (30 seconds more).
9. Remove from heat; stir in vanilla.
10. Scrape into crust and level it with a spatula.
11. Let cool for 1 hour, then refrigerate. Once filling is cool, cover and chill for several hours, or overnight. Top with Classic Whipped Cream; sprinkle with peanuts, if desired.